As a 14-year-old sitting on her front porch on summer vacation, Mary Ann Quinn recalled thinking, “Who writes a book and what kind of story would folks read?”
As a 14-year-old sitting on her front porch on summer vacation, Mary Ann Quinn recalled thinking, “Who writes a book and what kind of story would folks read?”
It boils down to having a good story to tell, she thought.
Formerly a nun with the Sisters of Notre Dame of Chardon, Quinn is now the author of “Cooking my Way to Heaven, My Convent Life & Notre Dame Recipes.”
“I am proud of Mary Ann that she accomplished writing this book,” said Sister Kathleen Glavich, of the SNDC, Quinn’s friend and editor. “Her informal first-person style makes the readers feel as though she were sitting and talking with them. Her sense of humor shines through. The book is delightful to read and the new recipes make it practical, too.”
Quinn shares convent cuisine and stories about what her life was like decades ago as Sister Sean Maureen, a cook in the SNDC community. She also talked about the role food played in her spiritual journey and continues to play as a Holly Hill Healthcare Residence nutrition services director in Newbury Township.
Most recipes — breakfast entrees, meat and meatless dishes, yeast breads, soup and salads, potatoes and desserts — are straight from the kitchens of the convent, a community with German roots.
She spent about 25 years as an SNDC nun and remains closely associated with them.
“Mary Ann’s story attests to the fact that sisters are human and enjoy life,” Glavich said. “It also shows that perseverance pays off.”
Born in Warren in September 1950, Quinn attended St. James Parish School, which has since closed, and two years at John F. Kennedy High School in the Catholic Diocese of Youngstown.
When many teenagers were donning the latest bell bottom jeans, tie dye T-shirts and heading to Woodstock, Quinn, in 1969, felt a calling to become a SNDC nun. At age 16, she applied to their community.
“For my junior and senior years, I attended Notre Dame Academy in Chardon as an aspirant, or ‘prep,’ a girl who was preparing to be a sister by living in the convent in ‘Prepville,’” Quinn said.
While living at the Notre Dame Education Center’s scenic home and surrounding apple orchard in Munson Township, a lifetime love of cooking was born and Quinn became destined to be a cook sister amid the cloister’s teaching community.
“The Sisters of Notre Dame, on the other hand, were educators,” Quinn said, adding the convent was founded in Amersfoort, Holland, by two friends who joined efforts in the shelter and education of poor children.
They ultimately formed the community of what would be The Sisters of Notre Dame, she said.
Her particular avocation to foodservice differed from the primary work of education. “That difference made a difference in the end to me, as I sought to expand my horizons and ministry,” Quinn said.
As a nun, she learned German customs and the favorite foods of her community and its rich heritage. One of her favorite meals is stuffed cabbage.
“Nutritious and flavorful,” Quinn said. “Especially nice with a side of mashed potatoes and a baked apple.”
For several years, she was head cook for the convent at Notre Dame College and began classes in her late 30s, eventually earning a Bachelor of Science degreein nutrition.
She is also a dietetic technician, registered, and became responsible for improving food quality when she came to Holly Hill.
“Then, after I took leave from the convent and was facing a long recuperation following foot surgery, I said to myself, ‘I have a story to tell,’” Quinn said. “And I started. I felt there would be an interest as there is a certain mystery about nuns.”
Glavich was a writer in residence at Notre Dame College when Quinn was head cook for the convent there.
Glavich said community life is definitely a fun part of being a nun.
“People would be surprised at how much sisters laugh as we share meals, play and work together,” Glavich said. “Much of our laughter is caused by telling stories of funny things that happened in our classrooms, parishes and convents — the kind of stories Mary Ann includes in her book.”
Glavich called Quinn one of the hardest working people she knows.
Quinn said her favorite part of food service is interacting with Holly Hill residents.
Cora Martin has worked with her since 2005 and enjoys discussing the rich cultural heritage associated with food in the Cleveland area.
“I believe Mary Ann’s ability to reproduce that is one of the best features of her book. Really, anything Mary Ann cooks, I enjoy,” Martin said.
“I am glad she included Gruitze in her book,” Glavich added. “This is a traditional convent breakfast food of pork and barley that I love.”
Quinn said she hopes those who read her book receive a positive impression of nuns.
“Religious communities feed the hungry, shelter the homeless, tend the sick and educate the ignorant,” Quinn said.“God calls each of us by name to do some definite service. John Henry Cardinal Newman says, ‘We are links in a chain. There is a bond of connection between persons.’ I remain connected to the sisters. He has committed some work to me that he has not committed to another. I shall do good in my work in food service and nutrition. I continue to minister to the needs of those I serve. Food is comfort and healing and a means of communication with others.”
Quinn’s book can be purchased on Amazon or people can request a copy by mailing:
Mary Ann Quinn, 4922 Donald Ave., Richmond Heights OH, 44143and enclose a check to Mary Ann Quinn for $23.
